I am currently suffering from brain fog associated with eating way too much! Usually, when I take pictures for Nomenom, it’s more than I can eat. Well, tonight I ate the whole bowl of red beans in the picture!! It was that good, and I can’t breathe now. Even so, I cannot stop thinking about having some Homemade Vanilla Ice Cream with strawberries for dessert!
I have recently lost 60 pounds, but I’m afraid if I keep eating like this, I might just find those pounds.
There are hundreds of recipes for Red Beans on the internet. I have a few different ways that I cook them. So tonight I tried to put the best of each recipe into one new recipe. One thing I always do is use my pressure cooker. I think that purchasing a pressure cooker is one of the best investments for any kitchen.
Cooking dried beans will undoubtedly give the best results, but can be time-consuming. Using a pressure cooker cuts the cooking time in half. Instead of soaking the beans for three to four hours, they only have to soak for one.
So, let’s start there. I poured my beans into my pressure cooker to sort and rinse them. Pick out any trash or damaged beans, then rinse them to clean off any dirt. Now, add five cups of water to the pot and heat to boiling. Let it boil for two minutes then turn the fire off and cover. I let the beans soak for one hour. This is called the ‘quick soak’ method.
I like to put sausage in my beans, but some cooks use ham or bacon. Use one pound of meat for one pound of beans. I cut my sausage into cubes and cook it in a large frying pan. When it’s browned, remove the sausage and use the drippings to saute’ the onions, celery, garlic, and parsley.
When the ‘soak time’ is over, I add the sausage and vegetables to the pot. Pour in three more cups of water and season with salt, pepper, and Cajun seasoning. Turn the fire on high and put the lid in position for pressurizing. Now is a good time to put the rice to cook.
Leave the fire on high until the pressure indicator is engaged. On my pot, steam is released from a valve on the handle. When this starts, I turn the fire to medium-high and set the timer for seven minutes. Turn the fire off, allow the pressure indicator to release and open the cooker.
Stir the beans to determine tenderness and to check if more water is needed. I added green onions and cooked my beans for about 30 minutes longer. The beans were cooked but weren’t creamy enough, so I mashed some beans against the side of the pot. I also had to skim a bit of oil from the surface and add a little salt. Total preparation plus cook time was a little over two hours.
When I make Red Beans and Rice, I usually have fried chicken. The combination is scrumptious!
WHAT YOU WILL NEED: (what I used)
- 1 lb dried Red Beans (kidney)
- 1 lb Polska Kielbasa sausage
- 1 chopped Onion
- 2 tbsp chopped Celery
- 2 tbsp chopped Parsley
- 2 toes pressed Garlic
- 2 chopped Green Onions
- 1 tbsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Cajun Seasoning
- 8-9 cups Water